Failure. I do it all the time. It's quite true. I set expectations for myself but the noise of other people's opinions and my own fears and insecurities drown out my own inner voice. I constantly fall short. Failure is hard work, but it is part of life and I'm learning it's a sign of experience.
Every failure along the journey to becoming your perceived ideal is what ultimately defines you and makes you totally unique. With failure comes the courage to accept yourself and expand to the absolute limit.
Courage. It's your courage that gloriously triumphs over failure and allows you to follow your heart and intuition. Courage helps you handle your failure, accept your imperfections and become the perceived ideal you want to be. The courage to persevere through your failure becomes a catalyst for reinvention.
You must have some kind of vision for your life (even if you don't have a plan). Most things that create the best endings are sometimes the things you are least certain about. Of course, while you're doing them you have absolutely no way of telling which way is up or down.
This leads me to waffles. I didn't have a plan and I didn't know what I was doing. All I knew was there had to be someplace to start. No plan, just a simple desire.
This leads me to waffles. I didn't have a plan and I didn't know what I was doing. All I know was there had to be someplace to start. No plan, just a simple desire to begin.
I added all sorts of health and crunch to the whole wheat base: Sunflower seeds, cocoa nibs, buttermilk, butter. The obvious choices.
These waffles don't reflect my failure, but my appetite for sweet and slightly tart. These are hearty, packed with whole grain flavor and get some serious seeds and organic cocoa nibs. Accessories are always nice.
They're exactly what they need to be: a slight chance of failure with a good dosage of courage and creativity.
Whole Grain Buttermilk Waffles with Cocoa Nibs & Sunflower Seeds
(yields 6 waffles)
2 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons granulated sugar
1 large egg
1 cup buttermilk
1/2 cup skim milk
4 tablespoons unsalted butter, melted and cooled
1 teaspoon pure vanilla extract
4 tablespoons shelled, roasted sunflower seeds (salted or unsalted)
4 tablespoons cocoa nibs (or chocolate chips for a sweeter waffle)
In a medium bowl, whisk together flour, baking powder, salt and sugar. In a small bowl, whisk egg, both milks, melted butter and vanilla until combined.
Add the wet batter to the flour mixture. Stir until all of the dry ingredients are mixed (the batter may be lumpy -- just beat them until smooth). Add sunflower seeds and cocoa nibs.
Preheat the waffle iron.
When hot, coat with non-stick spray and spoon a third cup of batter onto the surface and spread along the surface. Cook according to manufacturer's directions and serve with butter and warm maple syrup.
These waffles are great fresh from the waffle maker, but they're also great individually frozen and reheated in a toaster oven. Can be stored in an airtight container or plastic bag for 2 weeks. Enjoy!